With winter hanging, on and new snow on the way, this hearty beef stew with wine is like a warm hug. It tastes like it’s been simmering away for hours on end, but it’s a quick cook in a pressure cooker to achieve comfort in a bowl! Or if you have an Instant Pot, that will work just as well.
To make this an Irish stew for St. Patrick’s day (it won’t be gluten free), add a cup of Guinness (you can still keep the wine, or substitute it if you prefer).
Beef Stew with Wine
Chop all ingredients and put onto bowls. However, try to be consistent with the size so everything cooks evenly.
Brown only half the meat and set it aside while you cook the onions. The pressure cooker is perfect for browning until it’s all combined with the rest of the meat and vegetables.
If you’re in a pinch and don’t have broth, you can use store bought.
However, don’t skimp on the quality of the wine. If you wouldn’t enjoy drinking it, don’t use it to cook with. Red wine adds depth of flavour and also helps tenderize the beef. We selected this Cabriz wine from Portugal. You can read more about Portuguese wine and its top 4 wine regions here.
We always let the pressure cooker come up to pressure on the front burner, then move it to the back and reduce the heat. Keeping it at pressure on a gas stove can sometimes be a challenge; if you don’t hear it hissing, adjust the heat up. If it’s making too much noice, adjust it down. You should try to stay within ear shot :).
This stew gets a natural release which generally takes about 15 minutes.
We often switch up this recipe with whatever we have on hand, so sometimes add peas or mushrooms. If you like things spicy, you can also garnish with some sliced peppers.
If you have leftover beef stew, it freezes really well. Because they are easy to stack, we prefer to freeze in Ziplocs.
Our recipe category, The Unknown Chef, can be found here.
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Beef Stew with Wine
- 3 pounds boneless beef trimmed and cut into 1 inch pieces
- salt and pepper
- 2 tbsp grapeseed oil
- 2 onions chopped
- 2 tbsp tomato paste
- 1 tsp dried thyme or 1 tbsp fresh
- 1/3 cup gluten free flour
- 1 cup dry red wine be sure to use one you enjoy drinking
- 2 cups beef chicken or vegetable broth (we just use whatever we happen to have)
- 1 1/2 pounds red potatoes cut into 1 inch pieces
- 1 pound carrots peeled and sliced 1 inch thick
- 1/4 cup gluten free soy sauce we use Tamari
- 2 bay leaves
- Dry beef with paper towels and season with salt and pepper. Heat a tablespoon of oil in the pressure cooker over med-high heat. Brown half the meat on all sides and transfer to a bowl.
- Heat another tablespoon of oil and cook onions until softened (5 minutes). Mix in tomato paste and thyme and cook for 30 seconds. Stir in flour and cook a minute. Then wisk in the wine scraping up any bits on the bottom. Smooth any lumps and cook another minute. Stir in broth, potatoes, carrots, soy sauce, bay leaves, browned beef (with juices) and remaining beef.
- Put on the lid, lock in place and bring to high pressure over med-high heat. as soon as pressure is reached, reduce heat to med-low and cook for 25 minutes. You may have to adjust heat to maintain the high pressure.
- Remove pressure cooker from heat and let sit for 15 minutes. Then quick release remaining pressure, directing any steam away from you.
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